Meatballs with Red gravy

Name: Meatballs with Red gravy Recipe
Yield: 6
Ingredients: 1 1/2 lb ground turkey breast; 3/4 lb sweet Italian sausage bulk or remove casings; 2 oz parmesan cheese grated; 2 T flat leaf parsley minced; 1/4 c garlic minced; salt & pepper to taste; 3 T olive oil or less; 2 c yellow onion chopped; 1 t crushed red pepper; 3/4 c dry red wine; 4 c chopped fresh tomatoes; 2 bay leaves; 1/3 c fresh basil leaves chopped or dry to taste; 1 t fresh oregano leaves chopped or dry to taste

Number of Servings: 6

Ingredients

1 1/2 lb ground turkey breast3/4 lb sweet Italian sausage, bulk or remove casings2 oz parmesan cheese, grated2 T flat leaf parsley, minced1/4 c garlic, mincedsalt & pepper to taste3 T olive oil, or less2 c yellow onion, chopped1 t crushed red pepper3/4 c dry red wine4 c chopped fresh tomatoes2 bay leaves1/3 c fresh basil leaves, chopped or dry to taste1 t fresh oregano leaves, chopped or dry to taste

Directions

Combine ground turkey, sasuage, parmesan, parsley, 2 T garlic, salt and pepper. Shape into about 10 large meatballs and refrigerate briefly to firm up, about 15 minutes. In a large nonstick skillet heat olive oil over medium high heat. Add meatballs and cook until very well browned on all sides. Transfer meatballs to a large pot.
Add the onion and crushed red pepper to the oil rmaining in the skillet and cook, stirring occasionally until onion is soft and lightly browned. Add remaining 2 T garlic and cook stiffing for 2 minutes. Pour in the wine and cook, scrapping any browned bits from the pan, until reduced by half. Add the tomatoes and bay leaves. Bring the sauce to a simmer and add the meatballs. Reduce the the heat to low, cover and cook 45 to 60 minutes. If sauce gets too thick add a little water. When Meatballs are done, remove bay leaves, stir in basil and oregano. Serve with pasta or polenta.

Serving Size: 6 to 8

Number of Servings: 6

Recipe submitted by SparkPeople user SSONNICHSEN.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving